Clonakilla

Shiraz Viognier

Syrah/Shiraz & Syrah/Shiraz-based Blends

Clonakilla

Shiraz Viognier

Syrah/Shiraz & Syrah/Shiraz-based Blends

The Shiraz Viognier is the flagship wine, a careful selection of the best of the Shiraz Viognier parcels we craft each year from the Murrumbateman vineyard.

Wine Production

A hail storm on January 9 gave us plenty to worry about, reducing what was already a small crop. Mercifully, the vines recovered well. A brilliant ripening season followed, marked by a run of gorgeous weather in the crucial late Summer/early Autumn.

Tasting Notes

Opulent aromas of roses, violets and layered spices, ripe berries of every hue. Perfectly formed tannins frame complex fruit flavors across the palate. This wine will age magnificently.

Food Pairing

Enjoy Clonakilla Shiraz Viognier with roasted chicken and sauteed mushrooms.

The Shiraz Viognier is the flagship wine, a careful selection of the best of the Shiraz Viognier parcels we craft each year from the Murrumbateman vineyard.

Wine Production

A hail storm on January 9 gave us plenty to worry about, reducing what was already a small crop. Mercifully, the vines recovered well. A brilliant ripening season followed, marked by a run of gorgeous weather in the crucial late Summer/early Autumn.

Tasting Notes

Opulent aromas of roses, violets and layered spices, ripe berries of every hue. Perfectly formed tannins frame complex fruit flavors across the palate. This wine will age magnificently.

Food Pairing

Enjoy Clonakilla Shiraz Viognier with roasted chicken and sauteed mushrooms.

Vineyard & Production Info

Bottles produced of this wine:
15,650

Winemaking & Aging

Maceration length:
3 weeks
Varietal composition:
94% Shiraz, 6% Viognier
Fermentation container:
Variety of Stainless Steel Tanks
Malolactic fermentation:
Full
Fining agent:
None
Type of aging container:
Barriques and Puncheons
Type of oak:
Fine-Grained French
Length of aging before bottling:
12 Months
Total SO2:
149

Analytical Data

pH level:
4
Acidity:
5.6 g/L
Alcohol:
14 %
Total SO2:
149
Residual sugar:
<0.3 g/L